Asian Salad with Fresh Parsnip Slaw and Ponzu Vinaigrette

One of those days that you want something light and crisp...

Ribbons of parsnip, apple, carrot, spring onions

Roasted, peeled red pepper, sliced lengthwise

Baby arugula

Vinaigrette

4 tbsp vegetable oil
2 tbsp ponzu sauce

2 tbsp rice vinegar

1 tsp sugar

fresh ground pepper

Pour the whisked dressing over the veggie ribbons, let stand for 20 minutes in the fridge to marinate. Mix in the arugula and serve with olive oil toast.